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Barbecue and teriyaki sauces Recipe

American / Japanese · Condiment · 30 min total

Two classic sauces from scratch: a smoky-sweet barbecue sauce and a savory-sweet teriyaki sauce, perfect for grilling, dipping, or glazing.

Ingredients

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons brown sugar
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. For barbecue sauce: In a small saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder. Whisk until smooth.
2. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until thickened. Remove from heat and let cool.
3. For teriyaki sauce: In a separate small saucepan, combine soy sauce, mirin, brown sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring to dissolve sugar.
4. In a small bowl, mix cornstarch with water to make a slurry. Slowly pour into the simmering sauce while stirring constantly. Cook for 1-2 minutes until thickened. Remove from heat and let cool.
5. Store each sauce in separate airtight containers in the refrigerator for up to 2 weeks.

Tips

• For a spicier barbecue sauce, add a pinch of cayenne pepper or chipotle powder.
• Teriyaki sauce can be used as a marinade for chicken, beef, or tofu.
• Both sauces can be brushed onto grilled meats during the last few minutes of cooking.

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